16 Soft Christmas Cookie Recipes for Holiday Baking

Ready to fill your home with the cozy scent of Christmas cookies? These 16 soft, pillowy recipes are perfect for holiday baking—from classic sugar cookies to spiced gingerbread. Whether you’re baking for Santa or a cookie swap, each one promises deliciously tender bites that melt in your mouth. Dive in and discover your new favorite!

Chewy Chocolate Chip Cookies

A perfect batch of chewy chocolate chip cookies starts with the right technique—creaming butter and sugars until light, then folding in just enough flour. These cookies bake up golden with gooey centers and crisp edges.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down sides as needed.
4. Add room-temperature egg and vanilla extract; beat until well combined, about 30 seconds.
5. Gradually add flour mixture to butter mixture, mixing on low speed until just combined. Do not overmix; a few streaks of flour are okay.
6. Fold in chocolate chips with a rubber spatula until evenly distributed.
7. For best texture, chill dough for 30 minutes (optional but recommended for thicker cookies).
8. Drop dough by rounded tablespoonfuls (about 1.5 inches apart) onto prepared baking sheets.
9. Bake for 10–12 minutes, until edges are golden brown and centers still look slightly soft and puffy.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, these cookies are irresistibly chewy with a slight crunch. Pair with a glass of cold milk or use them in ice cream sandwiches for an extra treat.

Gingerbread Molasses Cookies

Whip up a batch of these soft gingerbread molasses cookies that fill your kitchen with warm spices. They're chewy, tender, and perfectly sweet with a crackly sugar crust.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla extract

For Rolling

• 1/4 cup granulated sugar

Instructions

1. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
2. In a large bowl, beat butter and brown sugar until light and fluffy, about 2 minutes.
3. Add molasses, egg, and vanilla. Beat until combined.
4. Gradually add dry ingredients to wet, mixing until just incorporated. Do not overmix.
5. Cover dough and refrigerate for at least 1 hour until firm. This prevents spreading and enhances flavor.
6. Preheat oven to 350°F. Line baking sheets with parchment paper.
7. Place granulated sugar in a shallow bowl. Roll dough into 1-inch balls, then roll each in sugar to coat.
8. Place balls 2 inches apart on prepared sheets.
9. Bake for 10-12 minutes until edges are set and tops crackle. Centers will look soft—do not overbake for chewy cookies.
10. Let cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

Just a hint of molasses gives these cookies a deep, rich flavor. Enjoy them with a glass of cold milk or crumble over vanilla ice cream for a quick dessert.

Frosted Sugar Cookies

Craving a classic sugar cookie? These tender, buttery cookies are topped with creamy frosting and festive sprinkles.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 2-3 tbsp milk
• Sprinkles for decoration

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Tip: Use room temperature butter for better creaming.
4. Add 1 egg and 1 tsp vanilla extract; beat until combined.
5. Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Do not overmix; dough will be soft.
6. Chill dough for 30 minutes for easier handling. Tip: Chilling prevents spreading.
7. Scoop rounded tablespoons of dough and roll into balls. Place 2 inches apart on prepared sheets. Flatten slightly with your palm.
8. Bake for 10-12 minutes, until edges are set and lightly golden. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
9. For frosting: Beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla, and 2 tbsp milk. Beat until smooth. Add more milk if needed for spreading consistency.
10. Frost cooled cookies and top with sprinkles immediately before frosting sets.

Holding a freshly frosted cookie, you'll love the soft, tender crumb and the rich, creamy topping. These cookies are perfect for birthday parties or holiday gatherings. Add a pinch of salt to the frosting for a sweet-salty twist.

Peppermint White Chocolate Cookies

Whip up these soft peppermint white chocolate cookies for a refreshing holiday treat. They combine creamy white chocolate with cool mint crunch in a tender, buttery cookie.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 1/2 cup crushed peppermint candies

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Beat in egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
6. Fold in white chocolate chips and crushed peppermint until evenly distributed. (Tip: For evenly crushed peppermint, place candies in a sealed bag and crush with a rolling pin.)
7. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared sheets. (Tip: Use a cookie scoop for uniform size and shape.)
8. Bake for 9-11 minutes, until edges are lightly golden but centers still appear soft. (Tip: For chewier cookies, underbake slightly by pulling them out when edges just set.)
9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, these cookies have a soft, chewy center with a crisp edge. The white chocolate mellows the peppermint for a balanced sweet-minty flavor. Serve with hot cocoa or milk for a perfect pairing.

Cranberry Orange Cookies

Bursting with citrus and dried fruit, these cranberry orange cookies are soft, chewy, and packed with flavor. Perfect for holiday cookie swaps or a simple afternoon treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream softened butter and sugar until light and fluffy, about 2 minutes.
3. Beat in egg, vanilla, orange zest, and orange juice until well combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Do not overmix.
6. Fold in dried cranberries using a spatula.
7. Drop rounded tablespoons of dough (about 1.5 inches each) onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are lightly golden but centers are still soft. Use room temperature butter for better creaming.
9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these cookies with a glass of cold milk or a cup of hot tea. They stay soft for days when stored in an airtight container. The bright citrus and tart cranberries make every bite a delight.

Coconut Snowball Cookies

Coconut Snowball Cookies are a tropical twist on classic snowball cookies. Soft, buttery, and loaded with coconut, they're rolled in powdered sugar for a snowy finish. Perfect for holiday cookie trays or any day you need a sweet escape.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 14 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut

Instructions

1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. In a large bowl, cream together butter and 1/2 cup powdered sugar until light and fluffy.
4. Beat in egg and vanilla until combined.
5. In a separate bowl, whisk flour and salt.
6. Gradually add flour mixture to butter mixture, mixing until just combined.
7. Fold in shredded coconut until evenly distributed. (Tip: For best texture, use sweetened shredded coconut and do not overmix.)
8. Chill dough for 30 minutes to prevent spreading. (Tip: Chilling helps cookies keep their shape and stay soft.)
9. Shape dough into 1-inch balls and place on prepared baking sheets, 2 inches apart.
10. Bake for 12-14 minutes, until edges are lightly golden. (Tip: Cookies will not brown much; look for set edges.)
11. Let cookies cool on baking sheet for 5 minutes.
12. Roll warm cookies in 1/2 cup of the remaining powdered sugar.
13. Cool completely on wire rack.
14. Roll again in the last 1/2 cup powdered sugar. (Tip: Rolling twice gives a snowy, melt-in-your-mouth finish.)

Golden and tender, these cookies offer a delicate crunch from the coconut and a meltaway texture. Serve them on a festive platter or package in a tin for gifting. They also pair beautifully with a hot cup of tea or coffee.

Eggnog Snickerdoodles

Zoom into the holidays with these Eggnog Snickerdoodles. They’re soft, buttery, and packed with eggnog flavor. Nutmeg and cinnamon make them irresistible.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1/4 cup eggnog
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg

For the Coating

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Whisk flour, cream of tartar, baking soda, salt, and 1/2 teaspoon nutmeg in a bowl.
2. In a large bowl, beat butter and 1 1/2 cups sugar until fluffy, about 3 minutes.
3. Add egg, eggnog, and vanilla; beat until combined.
4. Gradually mix dry ingredients into wet until just combined. Do not overmix.
5. Chill dough in refrigerator for at least 1 hour. (Tip: Chilling prevents spread and deepens flavor.)
6. Preheat oven to 350°F. Line baking sheets with parchment.
7. In a small bowl, mix 2 tablespoons sugar, cinnamon, and 1/2 teaspoon nutmeg for coating.
8. Scoop dough by rounded tablespoonfuls (about 1.5 inches) and roll into balls.
9. Roll each ball in coating mixture. Place 2 inches apart on baking sheets.
10. Bake for 9-11 minutes, until edges are set and tops begin to crack. (Tip: Underbake slightly for soft centers; they firm up as they cool.)
11. Cool on baking sheets for 5 minutes, then transfer to wire racks. (Tip: For even baking, rotate pans halfway through.)

Yield the perfect holiday cookie: soft centers with a crackly top. The eggnog adds creamy richness while nutmeg and cinnamon spice it up. Serve with a glass of cold milk or eggnog.

Peanut Butter Blossoms

Your search for the ultimate soft peanut butter cookie ends here. These peanut butter blossoms deliver a perfect balance of sweet, nutty cookie and rich chocolate kiss. They're a classic for a reason—simple ingredients, big flavor.

Serving: 36 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 36 milk chocolate kisses, unwrapped

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat softened butter and peanut butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.
3. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy, about 2 minutes. Scrape down bowl as needed.
4. Beat in egg and vanilla extract until well combined.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually add dry ingredients to wet mixture, mixing on low just until incorporated. Dough will be soft but not sticky. If too sticky, chill 15 minutes.
7. Place 1/4 cup granulated sugar in a shallow bowl. Shape dough into 1-inch balls (about 1 tablespoon each). Roll each ball in sugar to coat.
8. Place balls 2 inches apart on prepared baking sheets. Bake for 8–10 minutes, until edges are golden and centers are still slightly soft. Do not overbake—cookies will set as they cool.
9. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Press firmly until kiss is level with cookie surface; edges may crack.
10. Transfer cookies to a wire rack to cool completely. The chocolate will set as cookies cool.

Just one bite delivers a perfect balance of soft, chewy peanut butter cookie and smooth chocolate. Serve with a cold glass of milk, or crumble over vanilla ice cream for a quick dessert upgrade.

Red Velvet Crinkle Cookies

Zoom past ordinary cookies with these red velvet crinkle treats. Cream cheese adds a subtle tang, while the vibrant red color makes them a showstopper. Perfect for any celebration or just because.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 4 oz cream cheese, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons buttermilk
• 1 tablespoon red food coloring
• 1/2 cup powdered sugar

Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large bowl, beat butter, granulated sugar, and cream cheese with an electric mixer until light and fluffy, about 2-3 minutes. Tip: ensure cream cheese is at room temperature for smooth mixing.
3. Add egg and vanilla extract; beat until combined.
4. Stir in buttermilk and red food coloring until uniform color.
5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
6. Cover dough and refrigerate for at least 1 hour (or up to 24 hours). Chilling prevents spreading and develops flavor.
7. Preheat oven to 350°F. Line baking sheets with parchment paper.
8. Place powdered sugar in a small bowl. Roll chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball generously in powdered sugar.
9. Place cookies 2 inches apart on prepared baking sheets. Tip: space well; cookies spread slightly.
10. Bake for 10-12 minutes until edges are set and tops are cracked. Centers will be soft.
11. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Not just a pretty face, these cookies pack a deep cocoa flavor with a tangy cream cheese kick. The crackly powdered sugar top gives a delightful crunch against the soft, fudgy center. Serve with a glass of cold milk or alongside a scoop of vanilla ice cream for a decadent treat.

Lemon Shortbread Cookies

Lemony and buttery, these shortbread cookies are soft with a bright citrus glaze. They're simple to make and perfect for spring.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream softened butter and sugar until light and fluffy, about 2 minutes. Tip: Use room temperature butter for best creaming.
3. Beat in lemon zest and lemon juice until combined.
4. In a separate bowl, whisk flour and salt. Gradually add to butter mixture, mixing just until dough forms. Tip: Do not overmix to keep cookies tender.
5. Roll dough into 1-inch balls and place 2 inches apart on prepared sheet. Flatten slightly with a fork.
6. Bake for 10-12 minutes until edges are lightly golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. For glaze: whisk powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle over cooled cookies. Tip: Adjust consistency by adding more powdered sugar for thicker glaze or more juice for thinner.

Each cookie is delightfully crumbly with a melt-in-your-mouth texture. The lemon glaze adds a tangy sweetness that brightens every bite. Enjoy them with a cup of tea or as a refreshing dessert.

Almond Thumbprint Cookies

Whip up a batch of these almond thumbprint cookies for a perfect balance of nutty and fruity flavors. They're soft, buttery, and filled with a bright raspberry jam center. Ideal for holiday cookie swaps or a simple afternoon treat.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup finely ground almonds (almond flour or ground blanched almonds)
• 1/2 cup raspberry jam (seedless preferred)
• 1/2 cup sliced almonds (for garnish)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in egg, vanilla extract, and almond extract until well combined.
4. In a separate bowl, whisk together all-purpose flour, salt, and ground almonds.
5. Gradually add dry ingredients to wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
6. Roll dough into 1-inch balls and place on prepared baking sheets, spacing about 2 inches apart.
7. Use your thumb or the back of a tablespoon to make an indentation in the center of each cookie.
8. Fill each indentation with about 1/2 teaspoon of raspberry jam.
9. Garnish edges with a few sliced almonds, pressing lightly.
10. Bake for 12-14 minutes, until edges are lightly golden. The centers may still look soft.
11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Tip: For neat indentations, slightly moisten your thumb with water or use a rounded measuring spoon.
13. Tip: If the jam is too thick, microwave it for 10 seconds to loosen.
14. Tip: To prevent spreading, chill the dough balls for 15 minutes before baking if your kitchen is warm.

Your kitchen will smell heavenly with these almond thumbprint cookies. The jam center stays brilliantly glossy against the nutty cookie. Pair them with a cup of strong coffee or tea for a delightful snack.

Caramel Stuffed Chocolate Cookies

Oozing with molten caramel, these chocolate cookies deliver intense chocolate flavor with a soft, gooey surprise in the center. Perfect for when you crave something indulgent.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Filling

• 12 soft caramel candies, cut in half

Instructions

1. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in egg and vanilla extract until combined.
4. Gradually add flour mixture to butter mixture, mixing until just combined. Tip: Do not overmix or cookies will be tough.
5. Fold in chocolate chips.
6. Chill dough for at least 1 hour. Tip: Chilling prevents spreading and helps keep caramel inside.
7. Preheat oven to 350°F. Line baking sheets with parchment paper.
8. Scoop 1.5 tablespoons of dough, flatten into a disc. Place half a caramel in the center. Top with another flattened disc and seal edges completely. Tip: Ensure caramel is fully enclosed to prevent leakage.
9. Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are set but centers look slightly underbaked.
10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Gooey caramel centers and crisp edges make these cookies unforgettable. Serve warm for the best melt-in-your-mouth experience.

Maple Pecan Cookies

Golden and fragrant, these Maple Pecan Cookies deliver a soft, chewy texture with a nutty crunch. The maple syrup adds depth without being overpowering. Perfect for any dessert table.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let cool completely.
2. Line baking sheets with parchment paper.
3. In a large bowl, cream butter and sugars until light and fluffy, about 2 minutes.
4. Beat in egg, maple syrup, and vanilla until well combined.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
7. Stir in toasted chopped pecans.
8. Chill dough for 30 minutes to prevent spreading and enhance flavor.
9. Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
10. Bake for 10-12 minutes, until edges are golden and center is soft.
11. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Finish with a light dusting of flaky salt to balance the sweetness. These cookies stay soft for days when stored in an airtight container.

Mint Chocolate Chip Cookies

Bursting with refreshing mint and rich dark chocolate, these cookies are soft and chewy. Perfect for a quick treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Beat in egg, vanilla extract, and mint extract until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture, mixing just until incorporated. Do not overmix.
6. Fold in dark chocolate chips.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. For perfectly round cookies, roll dough into balls.
8. Bake for 9-11 minutes, until edges are golden but centers are still soft. They will continue to set on the sheet.
9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Great for a refreshing twist on classic chocolate chip cookies. Pair with a cold glass of milk or crumble over vanilla ice cream.

Pumpkin Spice Cookies

These pumpkin spice cookies are soft, fluffy, and packed with autumn flavor. Perfect for holiday baking, they come together quickly with pantry staples. No mixer required.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar together until light and fluffy, about 2 minutes.
3. Add pumpkin puree, egg, and vanilla. Mix until combined. Tip: Pat pumpkin puree with paper towels if it looks watery to avoid soggy cookies.
4. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix or cookies will be tough.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Tip: Use a cookie scoop for even sizes.
7. Bake for 10-12 minutes, until edges are set and tops look slightly crackled. For softer cookies, bake for 10 minutes; for crispier, 12 minutes.
8. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Generous amounts of cinnamon and nutmeg make these cookies irresistible. Enjoy them warm with a glass of milk or pack them for a fall picnic. For an extra treat, drizzle with cream cheese glaze.

Double Oreo Stuffed Cookies

You're about to make the ultimate cookie mashup. These soft vanilla cookies hide a whole Oreo inside and another on top. Each bite is crunchy, creamy, and pure decadence.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 24 Oreo cookies (12 for inside, 12 for top)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. Gradually add to wet mixture, mixing until just combined. Do not overmix.
5. Chill dough for at least 30 minutes. This prevents spreading and keeps cookies thick.
6. Scoop 2 tablespoons of dough and flatten into a disc. Place one whole Oreo in the center, then wrap dough around it, sealing edges. Repeat with remaining dough.
7. Place stuffed dough balls on prepared baking sheets, 2 inches apart. Gently press another whole Oreo on top of each cookie.
8. Bake for 11-13 minutes, until edges are golden but centers still look soft. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Enjoy these cookies warm for a gooey center, or let them cool for a firmer texture. They also make an indulgent ice cream sandwich base.

Conclusion

Hopefully, this collection of 16 soft Christmas cookies has you eager to bake. Whether you’re a seasoned baker or just starting, these recipes promise sweet joy. Try a few, share your favorites in the comments, and don’t forget to pin this roundup on Pinterest for holiday inspiration!